© 2022 | http://angiesrecipes.blogspot.com
 |  |
 |  |
St. Gallen Bread with 100% Bread Flour
© 2022 | http://angiesrecipes.blogspot.com
© 2022 | http://angiesrecipes.blogspot.com
© 2022 | http://angiesrecipes.blogspot.com
St. Gallen Bread is a traditional Swiss bread loaf that is shaped into a round knot with a torn front with a very crunchy, thick crust and a dense, soft and tender interior. It is one of the most common and popular breads found in almost every region of Switzerland, esp. in German-speaking region, and in almost every grocery store and bakery. Originally, St. Gallen bread was common in the cantons of St. Gallen, Thurgau and both Appenzells, although in Appenzell it is called "Appenzeller Brot" and in Thurgau "Thurgauer Brot". Today it is mostly made in loaves of 500 g or 1 kg, sometimes 250 g. In the past, loaves of 2.5 kg were common.
I simply shaped my St. Gallen bread into a big knot, very much like a snail shell. If a traditional St. Gallen bread shape is desired, then divide the dough into thirds and shape each into a ball. Place them on a floured parchment paper and chill in the fridge for 12-18 hours. Lightly flatten a dough ball and fold in two thirds of the dough from the back side to the front side, then one quarter from the upper left side. Now you will have kind of a “nose” in the middle, and with the sides of your hands, press the dough a little on the left and right side of this nose. This will result into kind of little wings – fold the wings into the middle. Repeat with remaining two dough balls. Place them together on parchment paper or into a loaf pan. Check out the Kochtopf's blog or Marcel's video below if you need more details on shaping process.
Read more »
Tidak ada komentar:
Posting Komentar